Let the cream cheese reach room temperature, then beat it with erythritol until well combined.

Add the heavy whipping cream and continue beating. Gradually add the eggs one at a time, followed by vanilla extract, salt, and lemon juice. Beat until smooth.

Strain the mixture 1-2 times and pour it into a 1-pound mold lined with parchment paper. Tap the mold a couple of times to remove air bubbles.

Preheat the oven and bake at 428°F (220°C) for about 20 minutes, depending on your oven's strength. For the first few times, don't leave it for more than 20 minutes. It's recommended to set the timer for about 15 minutes and watch until you achieve the desired color. Adjust the time as needed.

Let it cool down; the top will beautifully collapse. Then refrigerate for 3 hours or overnight.